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Guidance for Industry and Rules related to the FDA Food Safety Modernization Act.

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About 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. This is a significant public health burden that is largely preventable.

The FDA Food Safety Modernization Act (FSMA) is transforming the nation's food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted FSMA in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne illness is both a significant public health problem and a threat to the economic well-being of the food system.

FDA has finalized seven major rules to implement FSMA, recognizing that ensuring the safety of the food supply is a shared responsibility among many different points in the global supply chain for both human and animal food. The FSMA rules are designed to make clear specific actions that must be taken at each of these points to prevent contamination.

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About 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. This is a significant public health burden that is largely preventable.

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Training & Materials

FSPCA Preventive Controls for Human Food Course
FSPCA Preventive Controls for Human Food Blended Course
FSPCA Preventive Controls for Human Food Lead Instructor Training
Selection Criteria for Lead Instructor
Submit a Lead Instructor Application
Lead Instructor Course Schedule
FSPCA Bookstore
FSPCA Preventive Controls for Human Food Participant Manual (English)
FSPCA Preventive Controls for Human Food Participant Manual v1.2 (Chinese)
FSPCA Preventive Controls for Human Food Participant Manual v1.2 S1 (Spanish)
FSPCA-Errata-Sheet-for-Versions-1.0-1.1 for Participants
FSPCA PCHF Errata Sheet for Version 1.2 for Instructors/Participants
FSPCA Preventive Controls for Human Food Courses
FSVP Module for Preventive Controls

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD

Course Description

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a "preventive controls qualified individual" who has "successfully completed training in the development and application of risk-based preventive controls". This course developed by the FSPCA is the "standardized curriculum" recognized by FDA; successfully completing this course is one way to meet the requirements for a "preventive controls qualified individual."

These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

This course is a prerequisite to the FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING course.

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD BLENDED COURSE

This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative for individuals to complete the FSPCA Preventive Controls for Human Food course. The Blended course consists of 2 parts. Part 1 is online and Part 2 is instructor-led. Both parts must be completed in order to obtain the certificate. Any Lead Instructor can provide a one-day Part 2: Instructor-Led course, and you can search for upcoming courses and Lead Instructors on the FSPCA Community website.

IMPORTANT
Once you begin the process, you have up to six months to complete the Part 1: Online course. Upon completion, you have six months to complete a Part 2: Instructor-Led course. We recommend you have a Part 2: Instructor-Led course identified before enrolling in Part 1: Online.
Before you enroll for Part 1: Online course, please read the background information to help you understand how the course is structured and what options will work best for you.
Temporary FSPCA Part 2 Course Completion Extension: Upon completion of the Part 1: Online course, participants will now have 9 months to complete a Part 2: Instructor-Led course.
Due to limited availability of FSPCA Part 2 courses, the Alliance has agreed to temporarily extend the completion deadline for Part 2 courses to 9 months. This change will be in effect until May 31, 2020, with the potential for extending this date pending updates on the pandemic.

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING

Course Description

This course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Human Food rule.

The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates is also covered as well as a refresher on effective presentation for the adult learner.

Upon successful completion of the full, 3-day FSPCA Lead Instructor Course for Human Food, you will be trained to be a Lead Instructor by the FSPCA. Completing this training allows you to deliver the FSPCA Preventive Controls for Human Food course as a Lead Instructor. You will receive email notification upon completion of the course with instructions on how to download the Lead Instructor for Human Food FSPCA certificate of completion.

Prerequisites

1. Successful completion of the FSPCA Preventive Controls for Human Food Course

2. Must be an approved FSPCA Lead Instructor candidate to register

3. Participants must attend the entire 3 days

Selection Criteria for Lead Instructor
Applicants must meet the following criteria to be selected as a Lead Instructor Candidate.
Education

Applicants must have at least 30 semester hours in one or a combination of the following sciences:

biological sciences

food science /technology

chemistry

microbiology

veterinary science

animal science

public health

environmental health

or related scientific fields that provided knowledge directly related to the human or animal food industry

Work Experience

Applicants must have at least five years of food safety work experience in or with the human or animal food industry, e.g.,

food processing

packaging

handling facilities

corporate food safety function

food safety consulting or laboratory

food testing

food safety auditing

food safety training and education

food safety regulatory work (inspections, policy development, compliance work)

or other related experience

Food Safety Training Instruction Experience

Applicants must identify specific courses / programs they have delivered as an instructor. The committee will determine relevance of the experience and may consider:

HACCP instruction experience

Combinations of different food/ food safety courses (including feed)

Academic teaching experience

SUBMIT A LEAD INSTRUCTOR APPLICATION

Before you begin your application, we strongly recommend you consult the How to submit an FSPCA Lead Instructor Application document.This document provides IMPORTANT information, step-by-step directions and helpful hints pertaining to the completion of your Lead Instructor Application.
BEGIN APPLICATION
Human Food Lead INSTRUCTOR COURSE SCHEDULE

1. For detailed information, prerequisites and to register for Lead Instructor courses, click on the date.

2. It will be important for you to be present at the class for the entire time in order for you to receive your Lead Instructor certificate. Failure to demonstrate understanding of FSPCA training materials through participation in exercises, questions asked, teach back observations may result in you not receiving your Lead Instructor certificate.

3. If registration for a particular course is not yet open, the link will be disabled.

4. Only approved Lead Instructors for Human Food Candidates are able to register. Other prerequisites may apply depending on course type

5. Course dates and locations are subject to change.

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Institute for Food Safety and Health (IFSH)

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FSPCA Preventive Controls for Human Food Course FSPCA Preventive Controls for Human Food Blended Course FSPCA Preventive Controls for Human Food Lead Instructor Training Selection Criteria for Lead Instructor Submit a Lead Instructor Application Lead Instructor Course Schedule FSPCA Bookstore FSPCA Preventive Controls for Human Food Participant Manual (English) FSPCA

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Plan de Inocuidad-Programa

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